Name: Whole Green Lentils with Spinach & Ginger
Yield: Serves 6
Cuisine: Indian
Ingredients: 2 tablespoons lemon juice, or more to taste; 1–2 fresh, hot green chillies, finely sliced; 1 teaspoon peeled and very finely grated fresh ginger; freshly ground black pepper; 560 g/1 lb 4 oz fresh spinach, trimmed, washed and chopped; 2 teaspoons salt, or to taste; 200 g/7 oz whole green lentils, picked over, washed and drained; 6 tablespoons vegetable oil; 720 ml/1¼ pints water; 8 heaped tablespoons chopped fresh green coriander

Preparation info

Serves
6

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

This very nourishing dish goes well with Beef baked with yogurt & black pepper and Lamb dopiaza.

Ingredients

200 g/7 oz whole green lentils, picked over, washed and drained
720 ml/1¼<

Asia
India
Side dish
Gluten-free
Vegan

Method

Put the lentils and the measured water into a heavy pot and bring to the boil. Cover, reduce the heat to low and simmer gently for 45–60 minutes.
Over a medium flame, heat the oil in a pot large enough to hold the spinach. When hot, put in the chillies and ginger. Stir and fry for 10 seconds. Add the fresh green coriander and spinach. Stir and cook until the sp

Get instant online access via ckbk

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of